Classic Pumpkin Scones

You can find the most delicious recipe for classic pumpkin scones right here! Super flaky and perfectly spiced, these scones are your new favorite fall treat.

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

Welcome to the official Fall baking season! Is this what heaven tastes like?

I always feel a jolt of happiness, excitement, and satisfaction when I post the 1st new pumpkin recipe of the season!! I usually like to kick off pumpkin season with a new pumpkin cookie recipe, but felt inspired to switch it over to a coffee shop classic. So, pumpkin scones it is!

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

For pumpkin breakfast, we’ve done pumpkin crumb cake, pumpkin cheesecake muffins, pumpkin cinnamon rollspumpkin crumb muffins, pumpkin coffee creamer, pumpkin protein smoothie, pumpkin bread, pumpkin pancakes, and a “skinny” frozen pumpkin coffee treat! There’s always room for more pumpkin at the breakfast table and pumpkin scones have been on my baking bucket list for years. Truth is, I’ve been nervous to attempt them because pumpkin scones from the bakery are just so damn good. I was also wary that I wouldn’t get the texture right, but after a couple tries, I produced what I believe to be the best pumpkin scones on the planet. Of course that’s just my opinion, but my taste testers loved them. And I have a feeling you’ll be quick to agree.

These Pumpkin Scones are:

  • quick and simple if you follow the recipe closely
  • not overly sweet
  • tender and flaky in the center
  • crumbly on the corners
  • crispy on top
  • buttery
  • perfectly pumpkin-spiced
  • topped with maple icing
  • autumn in a triangle ♥

Just like my favorite scones recipe, but pumpkin flavored.

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

Success Tips for Pumpkin Scones

I’ve shared these scone tips before, but it’s important to read over them before you begin. There are many little quirks to these pumpkin scones that make them the best!

  1. Heavy cream makes a delicious pumpkin scone. Buttermilk does too! Avoid substituting another dairy or even nondairy milk. You’ll lose a lot of flavor and texture.
  2. Use frozen butter. Like pie crust, it’s best to use cold butter in scone dough. You’ll work the cold butter into the dry ingredients so that it coats the flour and creates crumbs. When the little butter/flour crumbs melt as the scones bake, they release steam and create little pockets of air. These pockets create a flaky and airy center, while keeping the edges crumbly and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. It guarantees scone success.
  3. Grate the butter. Weird, right? The finer the pieces of cold butter, the easier they are to evenly mix into the dry ingredients. You can, of course, just cut the frozen butter with a sharp knife, but I like to begin with teeny butter shreds instead. See photo in my master scones recipe.
  4. Blot the pumpkin. Trust me on this. See this post!
  5. Don’t over mix the pumpkin scone dough! After you mix the cold butter into the dry ingredients, it’s time to add your wet ingredients. Mix everything together with ease. Like pie crust, overworking the dough will build up the gluten in the flour. This results in a tough and not-so-pleasant texture.
  6. Before baking– and I swear by this too— brush the scones with heavy cream or buttermilk, whichever you used in the dough. This layer of liquid sets on top of the scones and drizzles down the sides when they’re in the hot oven, creating an even crispier scone exterior.

Dry ingredients for pumpkin spice scones on sallysbakingaddiction.com

Above: dry ingredients with grated butter cut in using your pastry cutter.

Below: wet ingredients.

Wet ingredients for pumpkin spice scones on sallysbakingaddiction.com

Pumpkin scone dough will be crumbly. Those white specks are frozen butter, not white chocolate chips. Frozen butter is where all the texture comes from. See tip #2 above. But that’s not to say white chocolate chips can’t make an appearance today. 1 cup of white or regular chocolate chips, nuts, or even cinnamon chips fit right in here!

How to make pumpkin spice scones on sallysbakingaddiction.com

Dough comes together with your hands:

Cutting pumpkin spice scones into wedges

Brush with a little heavy cream or buttermilk, then sprinkle with coarse sugar for an extra crunch. Always my go-to when I prepare homemade scones.

Pumpkin spice scones before baking

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

Add Icing!

A drizzle or drench of maple glaze adds a satisfying finale to our pumpkin scones. Instead of maple, try brown butter icing or classic vanilla icing. It’s best to pour the glaze all over the pumpkin scones while they’re warm so it melts down into every flake, every crack, and every crevice. This means that each bite has a crumbly edge, a flaky center, pumpkin spice galore, and melty maple icing.

Yes this IS what heaven tastes like.

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

More Fall Recipes

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Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

Classic Pumpkin Scones

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Deliciously spiced classic pumpkin scones are flaky and soft with perfectly crumbly edges. Top with coarse sugar for extra crunch and maple icing for extra decadence!


Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice*
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
  • 1 large egg
  • 1/2 cup (115g) canned pumpkin puree, blotted*
  • 1/2 cup (100g) light brown sugar
  • 1 teaspoon pure vanilla extract
  • optional: coarse sugar for sprinkling on top before baking

Maple Glaze

  • 1/4 cup (60g) unsalted butter
  • 1/2 cup (120ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar
  • pinch salt, to taste

Instructions

  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
  2. Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
  3. Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
  4. With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
  5. Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
  6. Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
  7. Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
  8. Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.


Notes

  1. Make Ahead Instructions: Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before icing and enjoying.
  2. Special Tools: Glass Mixing Bowls | White Mixing Bowls | Measuring CupsPastry Cutter | Baking Sheet | Saucepan | Whisk | Cooling Rack | White Plate | Sprinkling Sugar
  3. Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves.
  4. Blotting Pumpkin: Using a paper towel or clean kitchen towel, lightly blot the pumpkin puree to remove some of the moisture before using in the recipe. The more moisture removed, the less moist and muffin-like the scones will taste. We want the scones to be flaky and crumbly, not super moist or muffin-like. I prefer to squeeze lots of moisture out so the scones taste textured and delicious. Do what you prefer!

117 Comments

  1. If you want thicker pumpkin, try roasting your own. I roast pie pumpkins in my oven, then squeeze the flesh (still warm but not hot) in a clean kitchen towel to remove some of the liquid before pureeing. Just made a batch of whole wheat scones, but made my own glaze with maple syrup, powdered sugar, milk and cinnamon. Plan to try your glaze next time, as I hope butter and a pinch of salt will eliminate some of the intense sweetness.

  2. I saw this recipe yesterday and literally had DREAMS last night about it. I had some pumpkin puree I had made previously in the fridge just waiting for something like this. Though I am always having to make substitutions because I live overseas, it was worth the extra time to make these. So Yummy. I used maple syrup and cream cheese that was begging to be used up in my fridge for the glaze. Just perfect!

    This is the first Sally’s recipe I have made but planning to make more for sure.

  3. I previously use your pumpkin scone recipes to make pumpkin scones and they turned out great. Later, I wanted to make sweet potato scones but couldn’t find a recipe that I really liked so I used your pumpkin scone recipe and substituted the canned puree pumpkin for 1/2 cup of mashed baked sweet potatoes. I used a mixer to blend it with the wet ingredients. I used your same spices but increased the cinnamon from 1 teaspoon to 1 tablespoon. I also toasted some pecans and added them to the maple glazed and they turned out great. Thank you for the recipe.

  4. These scones are so enticing, I just might have to make them! I’ve never been a big fan of pumpkin (I KNOW). It rather irritates me, since pumpkin is such a big thing in North America. As a little child, I hated the taste and stringy texture of roasted pumpkin, and that dislike has stayed with me over the years. While I don’t like eating pumpkin as is, I actually have enjoyed a pumpkin scone I got from a local bakery. The texture was perfect, and the flavour was very good as well! I think I just don’t like regular pumpkin, but I loved it in those scones, so I’ll have to try these come the fall! The ones from the bakery were coated in a cream cheese icing, which was thicker than glaze but thinner than frosting. It was amazing, and paired beautifully with the pumpkin scones. I’ll have to try and create some cream cheese icing to top these lovely pumpkin scones!

  5. This is the best! Blotting the pumpkin made all the difference. Thanks. I can’t wait to try some of your other recipes!

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